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Sticky Toffee Brownies


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Rate this recipe 3/5 (39 Votes)
Sticky Toffee Brownies 1 Picture


  • For the brownie:
  • 1/4 tsp xanthan gum
  • 1/2 tsp
  • 1 C cocoa powder
  • 1/2 C corn flour
  • 1 C rice flour
  • 2 tbsp vanilla
  • 2 C muscavado sugar
  • 4 eggs
  • 180 g dates
  • pitted
  • 225 g butter
  • unsalted
  • For the toffee sauce:
  • 85 grams sugar
  • 250mls double cream
  • splash water


servings 24
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Average budget


Step 1

Preheat oven 200°C.

Finely chop the dates.

Sift the different flours into a bowl containing the cocoa powder, salt and xanthan gum.

Add dates to the mixture.

Cream the butter and sugar together, until soft and creamy.

Add the eggs, and beat until fully incorporated.

Combine wet and dry ingredients, thoroughly.

Bake for 30 minutes.

To make the caramel, add the sugar to a pan with some water.

Make sure not to stire the mixture, so the caramel forms on its own.

Take the caramel off the heat when it is an even brown colour.

Add cream (the caramel will start to bubble at this point)

Whisk and add a bit more cream.

Place the caramel back on a low heat, whisk together.

Keep on adding more cream until you get the consistency you want.

Make sure your sauce is liquid enough to pour.

Set aside once and allow to cool.

Serve the toffee sauce poured over each brownie.

Step 2

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